Name: Lemon Garlic Shrimp with Spinach Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound shrimp, peeled and deveined (medium or large) (Use frozen shrimp if preferred; thaw under cold running water first.); 1 cup orzo pasta (For a gluten-free option, swap orzo for gluten-free pasta or quinoa.); 2 cups fresh spinach (Baby spinach works best.); 3 cloves garlic, minced; 1 lemon juiced and zested; 2 tablespoons olive oil; Salt and pepper, to taste; Parmesan cheese for serving (optional) (For a cheesier finish, stir in 2–3 tablespoons of cream cheese or ricotta at the end.)

I still remember the first time I tossed bright lemon juice through hot shrimp and orzo—the kitchen filled with that clean citrus scent and the whole meal came together in under 30 minutes. This Lemon Garlic Shrimp with Spinach Orzo is one of those weeknight winners: fast, light, and just tangy enough to feel special without fuss. If you like warm lemony bowls with a leafy boost, this is the sort of dish that becomes part of your regular rotation; and if you enjoy lemon in soups, you might also like this avgolemono soup with lemon for another citrus-forward comfort option.

Why you’ll love this dish

This recipe hits a sweet spot: it’s quick enough for busy evenings, uses minimal ingredients, and suits many diets (low-carb swaps possible). The shrimp cooks in minutes and the lemon-garlic combination brightens the orzo and spinach so the whole plate feels fresh rather than heavy. Make it for a fast family dinner, a simple date-night meal, or when you want something low-fuss after a long day.

“A little lemon, a little garlic, and that tender shrimp—this turned into our favorite 20-minute dinner. Light but satisfying.” — a regular at my weeknight table

The cooking process explained

Before you dive in, here’s the quick flow: saute garlic in olive oil, sear the shrimp until just opaque, cook the orzo separately, then toss the cooked orzo and fresh spinach into the skillet so the greens just wilt. Finish with lemon zest and freshly grated Parmesan if you like. The keys are timing (don’t overcook shrimp) and finishing with lemon so the flavors pop.

What you’ll need

1 pound shrimp, peeled and deveined (medium or large)
1 cup orzo pasta
2 cups fresh spinach (baby spinach works best)
3 cloves garlic, minced
1 lemon, juiced and zested
2 tablespoons olive oil
Salt and pepper, to taste
Parmesan cheese for serving (optional)

Notes and substitutions:

Use frozen shrimp if you prefer—thaw under cold running water first, then pat dry.
For a gluten-free option, swap orzo for a gluten-free pasta or use quinoa.
Want a cheesier finish? Stir in 2–3 tablespoons of cream cheese or ricotta at the end.
If you love spinach in baked dishes, try ideas from this spinach lasagna with feta and tomatoes for more uses of leafy greens.

Directions to follow

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant and just turning golden—don’t let it burn.
Add the shrimp in a single layer. Cook 1–2 minutes per side until the shrimp turn pink and opaque. Season with salt, pepper, and squeeze in half the lemon juice while the shrimp finish. Transfer shrimp to a plate and set aside.
Meanwhile, bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and reserve a splash of pasta water.
Return the skillet to medium heat. Add the cooked orzo and the fresh spinach. Toss or stir until the spinach wilts and the orzo is warmed through; add a tablespoon of reserved pasta water if the pan looks dry.
Return the shrimp to the skillet, toss gently to combine, then finish with the remaining lemon juice and lemon zest. Taste and adjust salt and pepper. Serve warm with freshly grated Parmesan if desired.

Best ways to enjoy it

Plate bowls with a final drizzle of extra-virgin olive oil and a few lemon wedges for squeezing.
Pair with a crisp green salad or roasted asparagus for extra vegetables.
For a heartier meal, serve alongside crusty bread to mop up the garlicky lemon juices or add a side of oven-roasted potatoes. A chilled Sauvignon Blanc or a light Pinot Grigio complements the citrus notes nicely.

Keeping leftovers fresh

Refrigerate any leftovers within two hours of cooking in an airtight container. They will keep well for up to 3 days. To reheat, gently warm in a skillet over low heat with a splash of water or olive oil—avoid high heat, which can make shrimp rubbery. For freezing: place cooled meal in a freezer-safe container and freeze up to 2 months; thaw overnight in the fridge before reheating. Always reheat until steaming hot throughout and discard if it smells off.

Extra advice

Don’t overcrowd the shrimp: cook in batches if your pan is small so each piece gets a quick sear.
Pat the shrimp dry before cooking to encourage a nice crust.
Reserve a little pasta water when draining the orzo—its starch helps bind the sauce and keep the dish moist.
Finish with lemon zest rather than more juice for a bright aroma without extra acidity.
If you have extra spinach, consider using it in other dishes like this vegetable lasagna with spinach to avoid waste.

Creative twists

Spicy: add a pinch of red pepper flakes while sautéing the garlic.
Creamy: stir in 1/4 cup of cream or a tablespoon of butter for a silkier sauce.
Mediterranean: fold in chopped sun-dried tomatoes and olives, and top with crumbled feta.
Vegetarian: swap shrimp for chickpeas or pan-seared tofu for protein.
Grain swap: use orzo alternative like short-grain brown rice or barley for more chew and fiber.

Your questions answered

Q: How long does this take from start to finish?

A: Plan for about 20–30 minutes total: 5–10 minutes prep and 10–20 minutes cooking, depending on orzo brand and how quickly you sauté the shrimp.

Q: Can I use frozen shrimp straight from the freezer?

A: It’s best to thaw frozen shrimp first under cold running water and pat dry. Cooking frozen, wet shrimp can steam instead of searing and result in a softer texture.

Q: Is this safe for pregnant people or small children?

A: Yes, provided the shrimp are cooked until opaque and firm (no translucent parts remain). Maintain good food safety: refrigerate leftovers promptly and reheat thoroughly.

Q: How can I make this dairy-free?

A: Omit the Parmesan or use a dairy-free alternative. The lemon-garlic base already provides lots of flavor without dairy.

Q: Can I scale this up for guests?

A: Yes. Multiply ingredients by the number of servings, but cook shrimp in batches to keep them properly seared and avoid overcrowding the pan.

Conclusion

If you want a quick, bright, and versatile weeknight meal, this Lemon Garlic Shrimp with Spinach Orzo delivers flavor without fuss. For a slightly different take on the lemon-orzo-shrimp family of recipes, check out this vibrant version at Lemon Garlic Shrimp with Orzo • 30 minutes!, and for a feta-studded variation that adds tangy richness, see Lemon Orzo with Shrimp, Feta & Spinach.